Dill is an herb with blue-green, feathery leaves, and a familiar flavor. Dill is in the same plant family as parsley, fennel, celery, and Queen Anne’s lace. The whole plant is edible, and the seeds are often used for pickling. Dill is best when used fresh, but it can be dried, or frozen for later use.
Dill can be stored in a plastic bag in the refrigerator, it will keep for 3-4 days.
Rinse carefully and chop leaves finely. Dill pairs well with sour cream, yogurt, mustard, and can be tossed into salads. Dill is also commonly used in fish, potato, and pickled dishes.
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